Monday, 26 September 2011

Double Coloured Paratha

Coriander and tomato flavoured Indian flat bread


Ingredients - Serves 4
  • Atta flour - 2 cups
  • Tomato paste - 1 tbsp
  • Chilli powder - 1 tsp
  • Jeera powder - 1 tsp
  • Cilantro / coriander leaves - 1 small bunch
  • Green chillies - 2 nos
  • Salt to taste
  • Oil or ghee - 2 tbsp
  • Mix tomato paste, chilli powder, jeera powder and salt to 1 cup of atta flour
  • Sprinkle little water and make a stiff dough for paratha (tomato paratha dough)
  • Grind coriander leaves and green chillies to a smooth paste by adding little water
  • In a separate bowl mix rest of flour, salt and coriander paste
  • Sprinkle little water and make a stiff dough (coriander paratha dough)

  • Take lemon size portion of each dough

  • Place one over other on your rolling board
  • Press gently with your fingers (so that the two dough will stick together)

  • Dust them with dry flour and roll in a circular shape

  • Heat the tawa and place the paratha in it
  • Cook both sides until it gets nice brown spots
  • Apply ghee or oil on both sides
  • Serve hot with raita

Nutritional Information

  • Tomatoes are rich in vitamins and minerals
  • Cilantro / coriander is rich in vitamin K
  • Per serving (made with oil) = 130 calories approximately

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